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Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep‐Frying and Pan‐Frying
European Journal of Lipid Science and Technology ( IF 2.056 ) Pub Date : 2020-04-06 , DOI: 10.1002/ejlt.201900296
Andrea Padovan; Sabrina Moret; Renzo Bortolomeazzi; Erica Moret; Chiara Conchione; Lanfranco S. Conte; Ludger Brühl

Formation of toxic alkylbenzenes, total polar compounds (%TPC) and degradation of tocochromanol are monitored. Analyses of the oil extracted from fried potatoes confirm the trend observed in the frying oil. The fresh oil has a TPC content of 3%, which increases with the frying time, exceeding the acceptable value (25%) after about 25 h for deep‐frying and 1.5 h for pan‐frying. During deep‐frying, total tocochromanol decreases to about half (25 mg per 100 g) of the initial value, pan‐frying shows faster, degradation (complete after 1.5 h). Toluene concentration increases with the frying time reaching a maximum, and afterwards gradually decreases. Except for butylbenzene during pan‐frying, pentylbenzene and butylbenzene concentration, increase with the frying time, but remain much lower than toluene.
更新日期:2020-04-06

 

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